Lemon Pudding Cake

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Beat egg whites until stiff peaks form. Set aside.
3. 3
   Beat egg yolks. Blend in lemon peel, juice and milk. Add sugar, flour and salt. Beat until smooth.
4. 4
   Fold into whites. Pour into ungreased 1-quart casserole.
5. 5
   Place casserole into pan of very hot water (1-inch deep). Bake 45 to 50 minutes. Serve warm or cold with whipped cream or ice cream.